Toss these Spices into your salad or sauce and get a whopping DOSE of Disease-preventing Antioxidants
Spices Wars have been fought over them, great explorers have sailed in pursuit of them and gifting history was made by three wise men bearing them. Turns out that the ancients were on to something. Research is now showing that five spices we’ve long savored just for their flavor are also nutritional power houses. Toss these over achievers into your salad or sauce and get a whopping dose of disease-preventing antioxidants along with a flavorful punch.
Cinnamon: This natural germ-fighter also helps lower blood sugar, triglycerides and cholesterol levels – one-quarter teaspoon a day is a healthy goal. Sprinkle a little of the powder on freshly ground coffee beans when making your morning java, or try these irresistible cinnamon baked apples for a low cal dessert.
Thyme: It makes it into recipes for marinades, grilled poultry and fish by virtue of its minty, lemony flavour; it makes it onto the list of healthy herbs by virtue of its anticancer potency. It’s also long been used as an antiseptic – yep, that could be thyme oil in your mouthwash. If you’ve got a fresh bunch, mince some into your vinaigrette.
Cumin: Concealed in your humble chilli powder is one of the world’s most popular spices (it’s a key ingredients in Indian curries too) and another anti-cancer soldier. Go exotic and add cumin to rice, grain salads and marinades or try this heart-healthy ultimate beef chilli made with chunks of fat-trimmed meat.
Oregano: A food-world superpower, leaves of the herb boasts 42 times more antioxidants than apples. Wow! Use oregano to add a delicate flavour to salad dressings, garlic bread and omelets as well as your favourite pastas.
Comments for this post
